The Pytchley book of refined cookery and bills of fare

Pineapple Cream Ice ... ... 230 „ au Riz ... 2 37 Piquante Sauce... 123 „ Tart ... 241 Plover, Black ... • . . 191 ,, Tartlets ... 242 „ Golden... 191 Pear, Compote of 224 » Gray ... 191 » Tart ... 241 Plums, Compote of • •• 224 Peas, Green, to Boil ... ... 200 Plum Tart ... 241 ,, „ to Cook ... 200 ,, Pudding 236 j) j, Cold ... 201 „ „ Sauce ... 123 „ „ Puree of... ... 137 Pork, Leg of, Boiled ... 183 ,, „ Salad of... ... 203 „ „ Roast ... 183 ,, Split, Puree of ... ... 137 „ Neck of „ . . • 183 „ „ Pudding ... . . . 201 Port Wine • . • 262 Perch, Fried 148 Potatoes, Baked 201 „ Souchet 148 ,, Balls ... 202 Pheasant, Entrees of ..; ... 171 ,, Boiled 201 „ Mayonnaise of . . • 217 „ Chips... 202 „ Purde of ... 133 „ Fried 202 „ „ Roast • . • 190 „ Mashed 202 Pickle for Curing Beef, &c. ... 1 22 „ Salad ... 204 » „ „ in Hot „ Souffle ... 202 Weather I 22 J> jj . . . 203 „ ,, Ham ... 122 „ New, to Boil 203 Pies, Beefsteak ... 213 Prawns, Coquille of ... ... 147 „ Chicken ... 2,3 „ Croutes a la Tartar t • • 247 T 274 INDEX. Prawns , Curry of, Dry PAGE 164 Quail in Cases PAGE 171 Prunes, Compote of 224 „ h la Franchise 172 Puddings — „ Roast 191 Beefsteak 218 Quenelle Meat 157 J? „ Small 218 „ of Chicken 162 J) Bird, Small 218 „ „ Hare 166 33 Apple 233 „ „ Pheasant 171 33 Baba 233 33 )) VCcll ... ... i73 5» Bavarois of Rice Bread and Butter ... Cabinet 236 234 234 Queen’s Rice 237 „ Iced 234 Rabbit, Friantine of ... 172 J» Cranberry 235 „ Purde of 133 33 Currant, Black 235 „ Quenelles of ... 172 33 ,, and Raspberry 235 „ Rissolettes of...' 172 33 Custard 235 „ Roast 191 33 Damson 235 „ Saute aux Champignons 172 33 Londonderry 236 „ „ Fine Herbs 172 33 Noukle au Parmesan 252 „ Tartinettes 172 33 Plum 236 Radishes 203 33 Rice with Fruits 237 Raspberry, Compote of 224 33 Rice a 1’Impdratrice 2 37 „ Cream Ice... 231 33 Souffle of Apricot ... 237 „ Pudding 235 33 „ Chocolate... 238 „ Tart 240 33 „ Espagnole . . . 238 Reform Sauce 123 33 Trifle ... 239 Rhubarb Cream Ice 231 Puree of Artichoke 132 „ Tart 241 33 Asparagus 132 „ Tartlets 242 33 Chestnut 134 Rice, Bavarois of 236 33 Chicken 133 „ with Fruits 2 37 33 Grouse 134 „ a la Milanaise ... 254 33 Hare 135 „ Queen’s 2 37 Peas, Green 137 Rissolettes of Chicken 162 33 „ Split 137 „ Hare 166 33 Pheasant 133 „ Pheasant 171 33 Rabbit 133 „ Rabbit ... 172 33 Spinach 137 „ Veal 173 33 Woodpigeon 138 Roasts (Joints of Meat) — >3 Vegetable Marrow ... 138 Beef, Fillet of 175 INDEX. 275 PAGE Roasts (Joints of meat) continued — Beef, Fillet of, a la Chateau- briand 176 „ ,, Braised 176 „ Sirloin of 175 Lamb, Fore-quarter of 180 „ Leg of 180 „ Loin of 180 Mutton, Haunch of 181 „ Leg of 181 „ Loin of 181 „ Neck of 181 „ Saddle of 181 Pork, Leg of 183 „ Neck of 183 Veal, Fillet of 183 „ Loin of 184 Venison, Haunch of 184 „ Neck of 185 Roasts (Poultry and Game) — Chicken 187 Duck ... 188 Duckling 188 Duck, Wild ... 188 Fieldfare 188 Goose 188 Grouse 189 Guinea Fowl... 189 Hare • 189 Landrail 189 Larks 189 0 Partridge 189 Pheasant 190 Pigeon